This article presents a straightforward recipe for spinach cooked with chilli, garlic, and ginger, intended as a side dish to pair with the richer Mughlai chicken that features almonds and sultanas. It highlights the need for a light vegetable side to balance the rich flavors of the main dish.

The preparation involves quickly sautéing baby spinach leaves before combining them with gently cooked garlic, chilli flakes, and freshly grated ginger. After the spinach is cooked and excess water is removed, it is added to the aromatic mixture, enhancing its flavor and making it a fitting complement to the Mughlai chicken.

This side dish offers not only a vibrant color contrast but also adds a healthful component to the meal, leveraging the health benefits of spinach alongside the spices for added flavor. The recipe caters to serving up to 8 people, making it suitable for gatherings or family dinners.